Korean crispy beef
5
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Dry jasmine rice
⅔ cup(s), (135g)
Extra lean beef mince, raw
500 g
Cucumber
1 medium, halved, deseeded
Sesame seeds
1 tbs
Egg(s)
4 medium
Garlic
2 clove(s), finely chopped
Apple cider vinegar
1 tbs
Soy sauce
1 tbs
Oil spray
2 x 3 second spray(s)
Instructions
1
Cook rice following packet instructions, then fluff grains up using a fork.
2
Meanwhile, lightly spray a large non-stick wok or frying pan with oil and heat over medium-high heat. Stir-fry mince and garlic for 10 minutes or until beef is crisp.
3
Meanwhile, use a rolling pin to gently bash cucumber until it starts to break up, then cut into chunks.
4
Transfer beef to a dish and keep warm. Place vinegar and soy in wok. Add cucumber and stir-fry for 5 minutes. Stir in sesame seeds and remove from heat.
5
Lightly spray a medium non-stick frying pan with oil and heat over high heat. Cook eggs for 1-2 minutes or until whites are set and yolks are soft.
6
Serve rice with beef stir-fry, a fried egg and cucumber.
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